I've skulked in the shadows for a while and thought I'd join - seems a good lively forum.

I've been brewing since Nov 2015 and it's a sickness the doctors can't cure, so I'm just having to live with it.

I've dipped my toes into cider/perry brewing too and the fruits of my labour are in their 8th month of aging (some with cultured yeasts and some with wild yeast from the skins of the fruit).

At present I've got a split 40L batch of Landlord-inspired pale-ale/bitter fermenting away. One with Wyeast West Yorkshire and t'other with Hambleton Ales' house yeast. Both big too-fermenting yeasts with huge krausen.